Fishing is a big industry in the Northwest, but scientists say only about 30-40% of a fish is consumed by humans. Mostly the byproduct is thrown away or sold for pet food filler. At the Oregon State University Seafood Lab in Astoria, researchers are hard at work to change that with the help of a grant from a national food and agriculture research foundation. OSU Food Science and Technology professor Jung Kwon says she hopes the project proves it’s feasible to use fish byproducts into tasty food for humans, with the potential for both reducing food waste and helping with global hunger. She joins us as well as Tim Kurt, the Scientific Program Director with the Foundation for Food and Agriculture Research, who says the potential for sustainable aquaculture has yet to be fully realized.